If you’re wondering how to get more vegetables into your children, these amazing corn fritters are just the ticket!
I come from a town in the Northern Rivers region of New South Wales in Australia and left home when I was eighteen. Even though I moved to the city, I continued to holiday in my hometown by the beach every year.
I would often have friends with me or encounter friends and relatives on my home travels. I loved to go home and look at the stars, hear the sound of silence, or smell the sweet country air.
Spending my days on the beach, I savoured feeling the sand in my toes, sun on my skin and salt in my hair. Of course, the highlight of my visit was always seeing Mum and Dad.
After Dad retired, he developed a passion for cooking. Dad would cook up a batch of his delicious corn fritters whenever I went home.
This recipe reminds me of Dad and makes me feel connected to him. These corn fritters are tied to many memories.
Dad was an early riser, so I would often walk into the kitchen in the morning to find him chopping the parsley to go into his latest batch of fritters. Or if it were later in the morning, I’d see him already standing by the stove frying some up.
These fritters stir nostalgia and warm memories of Dad, making me feel closer to him. My children called Dad, Poppy, so I will often serve these fritters and tell them we are having “Pop’s corn fritters”, or I am serving, “The tastes of Poppy today”.
The Christmas before Dad died, I asked him for his corn fritter recipe, and I wrote it down exactly as he said it.
Anyone who visited my parents over the years would have tasted these corn fritters. I am delighted to share this recipe with you today and hope you get as much enjoyment from these fritters as we do.
I use potato or sweet potato, or sometimes a mixture of both. I serve these fritters with bacon, and my children eat them with barbeque, tomato or sweet chilli sauce.
Recipe
Ingredients
2 grated potatoes (sweet or regular)
1 grated or finely chopped onion
1 heaped tsp chicken booster / stock
2 eggs, lightly whisked
1 x 420g tin of creamed corn
1 x 420g tin of corn kernels, drained
Half a cup of flour
1 large bunch of parsley
Chilli (to taste)
Method
If you are using regular potatoes, dab them with paper towel to remove any excess moisture. Ensure you drain the corn kernels well. I usually put the parsley in my food chopper; however, you can hand chop it.
I think the secret to these fritters is the chilli. I usually use half a red chilli. If you are making this recipe for young children, I would still use a quarter of a small red chilli (seeds removed), to give them slightly more flavour without the spice.
Combine all ingredients in a bowl and mix with a wooden spoon. If you find the mixture is too wet, add more flour until you get a consistency that will stay together when you drop it into the pan. Season with pepper.
To cook the fritters, grease a non-stick frypan with 1 tbsp of olive or coconut oil over high heat. My preference is coconut oil.
Ladle about 1 dessert spoon of the fritter mixture into the pan, spread the ingredients out and cook until both sides are deep golden with crispy edges. If you want more crunch, use more oil and shallow fry.
Turn out onto a plate and serve immediately.
Serve with bacon, eggs, chutney, tzatziki, guacamole, salsa or sauce.
Enjoy.
